People always think that because I’m a food blogger, I must cook gourmet meals every night. Spoiler alert, I don’t. How long it takes: 30 minutes Equipment you’ll need: large skillet with cover Servings: 6 Of course, I do cook, but I keep it simple. That’s probably not a huge surprise judging from the easy recipes you’ll find here on Rachel Cooks. When I moved back to my hometown after being away for 8 years, I was on a mission to form friendships, and do it ASAP. I made it my mission to make friends with other moms at the school my kids attend. I did this by starting a “Cooking Club,” which is basically a glorified excuse to have a mom’s night out with friends. Sometimes we cook, sometimes we don’t. We take turns hosting and the host picks a theme and cooks a main dish. Everyone else brings sides, salads, appetizers, and desserts. We usually all show up with a bottle of wine, too. We’ve done a holiday appetizers and desserts night, a spring-themed meal, a healthy cooking club in January, and a couples’ Cooking Club for Christmas. We’ve done an Instant Pot night where we made the food together. I don’t think I’ve ever laughed so hard. We’ve also done a few “Cooking” Clubs at restaurants on days when no one really felt like cooking. We’ve met to prep some meals for a family in need. Sometimes we meet for breakfast, too. It’s been such a highlight of moving back here and I’m so thrilled to have developed wonderful and treasured friendships. There are 12 of us so we’re always able to get at least 5 or 6 friends together with a little planning. Also, aren’t they all gorgeous? This month, I really didn’t feel like cooking (it happens!). We ended up doing a giant cheese and charcuterie platter (you probably caught that if you follow along with my Instagram stories). It was the perfect relaxed night that I think we all needed. I know I did. There might have also been a frozen pizza involved; this is how I know I’ve found my people. My people are real, and not afraid to admit it. My people love one pan meals, but they’re also not afraid to pop that frozen pizza in the oven. My people love good fancy restaurant-prepared entrées but they also love store-bought spinach dip. You guys are all my people.
About This Chicken Alfredo Recipe
All of that conversation leads up to this easy chicken Alfredo recipe. We’ve already established that I love easy recipes but if you need further proof, check out (and try!) my healthy homemade Hamburger Helper and my taco pasta, or my whole list of one pan meals! If you’re “allergic” to doing dishes like I am, I’m here to save the day. Often, dishes prepared with Alfredo sauce are high in calories and a bit of splurge. I’ve made this recipe a bit healthier by using whole wheat pasta, broccoli, very little butter, and a mix of 2% milk and cream instead of all cream. I realize that whole wheat rotini isn’t the traditional pasta used with Alfredo sauce. I often opt for shorter pasta shapes for the simple reason that it’s easier to eat neatly. However, if you want to use fettuccine, GO FOR IT. I won’t stop ya. You’ll need to adjust cooking time based on what your package says. What’s important to me is that you get a fabulous, delicious, well-rounded meal in one pan in 30 minutes, no matter what pasta shape you use. Life is good.
What You’ll need
Boneless Skinless Chicken Breasts: Easy to work with, with lots of protein and low in calories, boneless chicken breasts are a natural choice for this recipe. Cut into bite-sized pieces, it’s very quick cooking, too. Unsalted Butter/Olive Oil: A combination of butter and oil gives you plenty of flavor and a higher smoke point for frying up the cut-up chicken. You’ll only need one tablespoon of butter and a teaspoon of oil. Garlic: Fresh garlic cloves have the most aromatic flavor. Use as much or as little as you like. Fresh Broccoli: Look for dark green broccoli with tightly compacted buds. Stems are okay as long as they are cut into small pieces. Whole Wheat Rotini: As I mentioned above, I like to use whole wheat rotini because it’s a smaller-sized pasta and more nutritious. Other types of pasta can be substituted, including gluten-free varieties. Low-Sodium Chicken Broth: Since the pasta is cooked in the sauce, you need a fair amount of liquid. Chicken broth is flavorful and inexpensive. 2% Milk: Using a lower fat milk like 2% lowers the fat and calorie count of this dish. You can substitute whole milk but I wouldn’t try nonfat or skim. Heavy Cream: So, instead of using all cream for the sauce, there’s just a half cup. This gives the sauce just enough of a creamy texture and plenty of taste to satisfy. Parmesan Cheese: Buy a block of cheese and grate your own. It melts better and has more flavor. You’ll need a couple of ounces. Flat Leaf Parsley: Sometimes called Italian parsley, flat leaf parsley has a different flavor than curly leaf. It adds a spicy green piquancy to the dish as a finishing touch.
How To Make Chicken Alfredo
Prep the ingredients. You’ll need a large skillet that has a lid. Prep and measure out the ingredients you need before you get started because this recipe moves along pretty quickly. Cook the chicken. Once you have everything assembled, put the pan over medium high heat. Add the butter and olive oil, give it a swirl, and add the cut up chicken. Season with salt and pepper. Fry the chicken, turning frequently so that it gets done evenly. Add the garlic. After five minutes or so, add the garlic. Stir constantly for one minute or until the garlic is really fragrant but not browned. Add the broccoli, along with the milk, broth, and pasta. Give everything a good stir, turn the heat down to medium low, and cover the pan. Cook for 8 minutes. You’ll want to stir it every couple of minutes so that the broccoli and pasta cook evenly. Be sure to replace the lid every time. Warm the cream. While it’s cooking, warm the cream up. Pour it into a measuring cup or microwave safe container. Heat it in the microwave at 50% power for a minute or so or until warm but not hot. Make the sauce. When the pasta and broccoli are done to the desired tenderness, stir in the warm cream, parmesan cheese, and the parsley. Heat and stir until the cheese is melted and the sauce has thickened. Serve with a fresh green arugula salad with lemon vinaigrette. Enjoy!
Make It Your Own
Swap in a different type of pasta. If you’re not a fan of whole wheat, use regular pasta. Use gluten-free pasta if you like. Different shapes of pasta are fine, too, including linguine. If you use a different type of pasta, it may take a shorter/longer time to cook. Refer to the package directions. Prefer dark meat? Substitute boneless skinless chicken thighs for the white meat. Try a different vegetable. If broccoli isn’t your thing, substitute asparagus (cut into 1 inch lengths) or green peas. Because both of these veggies don’t take as long to cook, stir them in right before you add the cream. Rather have shrimp? Try my easy shrimp Alfredo. It’s so good!
Make-Ahead Ideas
Get a head start: Cut the chicken, wash and chop the broccoli, wash and mince the parsley. Store everything separately in the refrigerator up to 24 hours in advance.
Storage & Reheating Tips
Usually, fettucine Alfredo dishes are best eaten immediately. The sauce tends to separate when it’s reheated. Because this sauce is made with much less butter and cream, it actually fares much better when reheated. Refrigerate/Freeze: Leftovers should be promptly refrigerated in a covered container. It will keep for up to three days. It can be frozen in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat: Individual portions can be reheated in the microwave in 30 second bursts, stirring each time. Do not overheat. Larger amounts can be heated in a skillet over low heat until heated through.
